After making our own pizzas, we rarely order it anymore. Besides being able to tailor the toppings to our liking, we can also tailor make the sauce and the crust.

So far, I’ve made plain crust, Italian garlic cheese crust, and garlic sundried tomato crust. I’ve only made two sauces so far; a tomato-based pizza sauce and a creamy garlic sauce.

We usually pile our pizzas high with kale, which cooks down considerably. That’s why in the picture posted before baking, the pizza is very tall. I’m sure we’ll try other toppings soon, but I was having fun playing with the crust and sauce.

I didn’t take a picture of the dough itself, but it just looked like dough. Nothing exciting, but I do wish I’d taken a picture of the sundried tomato dough.

This recipe is the plain dough. You can modify it and make it your own, but always follow the directions that come with your bread machine.

Like this:

I’ve tried several banana bread recipes in the bread machine, but this is the first one that cooked all the way through while still having enough banana taste to call it banana bread. My hubby loves bananas, so I was excited when I finally found a recipe that worked for me. However, he’s not fond of nuts so the picture is the just banana version of the recipe. I’ve never tried it with nuts.

Now I’m looking for a pumpkin bread recipe that cooks through. The last one I tried was a disaster. Ugh!

Butter or spray bread machine pan with Pam. I prefer butter, but Pam works better on older pans.

Premix all ingredients in order and pour into bread pan. Some bread machines mix everything fine and some do not. I try to play it safe and premix.

Set bread machine to quick bread or cake setting. If your bread machine doesn’t have either setting, use the bake setting and set timer for and hour and 30 minutes. Make sure to premix everything well if using the bake setting.

Bake and enjoy!

Notes

When banana bread is done baking, remove the pan from the machine and let cool. I don’t let it cool completely myself, I’m too excited to eat some, but let it cool considerably before removing from the pan. It tends to hold up better.

Like this:

This recipe is out of the book that came with my Hamilton Beach bread machine. The outer crust is crunchy like french bread from the store and it makes wonderful sandwiches. My favorite would have to be thin cut pastrami with provolone, lightly toasted. Sometimes I add sliced dill pickles or olives after toasting. Yum!

Follow the instructions that came with your bread machine for French bread.

Notes

The original recipe called for 2 teaspoons of yeast for the 1 1/2 pound loaf, which seemed odd considering the 2 pound loaf only calls for 1 1/2. I only use 1 1/2 teaspoons and it turns out well for me. If you have problems with it rising, try upping the yeast to 2 teaspoons.

I wound up with several boxes of wheat and barley cereal, so I decided to see what would happen if I tossed it into some bread. Here’s the recipe I came up with. If anyone tries it and alters the recipe, please let me know. I’d like to try different versions.